From the kitchen at Almira
2 lb Italian sausage
1 white onion
2 teaspoons minced garlic
12 ounces tomato paste
28 ounces diced Italian style
28 ounces Italian style tomato sauce
2 cups water
3 teaspoons basil
2 teaspoons dried parsley flakes
1 teaspoon salt
2 tablespoons Italian seasoning
1/4-1/2 teaspoon crushed red pepper
1/4 teaspoon fresh coarse ground
1 pound pasta
Fresh Parmesan cheese
Step by Step Instructions:
1. You will need these items.
2. Chop a white onion. I highly
recommend that you first slice the onion into
paper thin slices, and then mince it.
You want the onion to be almost translucent, you
don't want huge chunks of onion in your finished
you want the onion to melt into the sauce itself.
3. Brown 2 pounds. Italian sausage
over medium heat.
4. Place your finely chopped onion
and a little olive oil in a pan...
...and saute until the onion is
almost transparent, but not burned.
5. Add the onion in the 8 quart
6. In a skillet saute 2 teaspoons
of minced garlic in a tablespoon of olive oil for
about 2 minutes,
or until golden brown. Do not burn the garlic, or
you will have to start over.
7. Add the garlic to the 8 quart
8. Place 12 ounces tomato paste
into a skillet, and saute on low heat until the
paste becomes warm, soft, and pliable.
9. Add 28 ounces tomato sauce and
28 ounces diced tomatoes to the paste. Whisk until
10. Add about 2 cups of water. You
will want to increase or decrease the amount of
water you use based
upon how long you want to cook the sauce, but
these adjustments can be made as you become used
to the recipe. For your first time, just add 2
11. In a separate bowl combine 3
tsp basil, 2 tsp dried parsley flakes, 1 tsp salt,
2 tablespoons Italian seasoning,
1/4 tsp coarse ground black pepper,
and 1/4-1/2 tsp crushed red pepper flakes or
Whisk until well blended.
12. Add the combined spices, turn
up the heat to medium high, and barely bring the
sauce to a boil while whisking.
13. Pour the sauce into the 8 quart
pot and stir thoroughly.
14. Turn your 8 quart pot medium
until the sauce begins to bubble, then turn the
heat to low, cock the lid,
and let the sauce cook for about 8 hours.
You cock the lid to allow water to evaporate,
which is why you
want to adjust the amount of water you add
depending on the cook time. If the sauce becomes
you can always add more water.
15. Boil your pasta of choice, and